Since people have adapted to European lifestyles over the past two hundred years, the traditional foods which required considerable preparation are no longer generally eaten. These include the soaking and cooking of cycad fruit (nuts) (which are toxic until the poisons are leached and cooked from the food) and the collecting of various seeds, with their subsequent grinding and cooking to make bush breads. (The modern version is damper, made from flour and water, cooked on coals). Knowledge and first-hand experience of the collecting and preparation of such foods is still retained by senior people, and has been recorded for posterity by anthropologists and modern-day Aboriginal families.


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